Cheat's clafoutis

Prep: 45 mins - 55 mins


Serves 2
Try this easy, low fat, no-fuss cherry and lemon version of the classic French clafoutis

Nutrition and extra info

Nutrition: per serving

  • kcal532
  • fat11g
  • saturates3g
  • carbs92g
  • sugars38g
  • fibre2g
  • protein23g
  • salt0.66g
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  • 450g cherries, pitted



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 2 tbsp cherry, plum or apricot jam
  • finely grated zest and juice of 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g plain flour
  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 450ml skimmed milk
  • ½ tsp ground cinnamon
  • 3 tbsp golden caster sugar
  • icing sugar, to dust


  1. Preheat the oven to 190C/gas 5/fan 170C. Lightly oil a shallow 1.3 litre baking dish. Gently heat the cherries and jam in a large saucepan, stirring all the time until the jam melts over the cherries. Tip them into the dish and sprinkle with the lemon zest and juice.

  2. Whizz the flour, eggs, milk, cinnamon and sugar in a food processor for 30 seconds until smooth. Pour over the cherries, then put the dish on a baking tray and bake for 25-30 minutes or until the custard is set and the jam is beginning to bubble through. Dust with icing sugar and serve hot.

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Comments (8)

hilaryys's picture

I agree with other users - cooking time HUGELY under-rated - mine was still undercooked after 45 mins. Used this recipe because I didn't have any cream in the house but really recommend doing a proper clafoutis (Raymond Blanc or Garry Rhodes have excellent recipes on-line) because they work perfectly!

rattyboombatty's picture

I agree with Carrie, the cooking time is way underestimated, 50 minutes is definately nearer the mark. I used fresh cherries and the sweetness was about right, though the sweetness of fresh fruit is definately variable. I found it tasted much nicer cold, probably not authentic but who cares?!

melton72's picture

I made this with blackberries, as there is an abundance of them in the hedgerow. I used about a pound of them in place of the cherries and it was delicious and very easy to make. Certainly enough for 4 people

pj1979's picture

does anyone know if this can be done with other soft fruit?? I have some blueberries and raspberries in the fridge and need to use them up!

bluebird002's picture

Wasn't keen on it. Too eggy a custard, didn't like the texture of the lemon zest and the custard and the cherries were sickly sweet (i used morello cherries preserved in syrup from a jar - could have been due to that). But it did taste very French and was a good experience for me.

linkevica's picture

fast, easy and delicious. i didn't need more sugar but i used juice from half of lemon.

cook_in_the_making's picture

definatly needs more sugar..infact i would probably recomend doing it with a tin of cherry pie filling like Carrie did - or something similar as that would probably bulk up the sweetness to the right level.
apart from that it was fantastic, definatly makes more that 2 servings!

cannykie's picture

I made this with a tin of cherry pie filling instead of the cherrys and jam and it worked very well.
I found the cooking time of 25 to 30 mins way under. Actually more like 45 to 50 mins. Also there was a lot more than 2 servings. More like 4.
Will definitly make it again.

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